Beef ragout with rhubarb and carrots

Ingredients for 3 servings:

• 600 g goulash (beef)
• 100 g smoked bacon
• 100 g rhubarb, fresh, chopped
• 300 g carrot(s), finely chopped
• ¼ liter vegetable broth or meat broth, strong
• 1 shot of red wine
• ¼ liter buttermilk
• 2 sprigs rosemary, fresh
• 1 sprig(s) sage, fresh
• 1 cup crème fraîche
• 1 large garlic clove(s), halved
• some olive oil
• Salt
• pepper
• possibly balsamic vinegar if required

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious mix 🙂

Dice the smoked bacon and fry in a little hot olive oil until slightly crispy. Add the beef and sear well on all sides. Add the finely chopped carrots and the rhubarb, which has been cut into 1.5 cm pieces, and fry briefly. Add the peeled and halved garlic clove to the meat and deglaze with a generous splash of red wine and/or balsamic vinegar, then add the stock and buttermilk. Bring everything to a boil briefly. Reduce the heat considerably and simmer on the stovetop for about an hour, stirring occasionally. Then turn off the heat and let the herb sprigs simmer in the ragout for another 10-15 minutes, then remove and stir in the crème fraîche. Season with salt and pepper, if desired. Tagliatelle goes very well with this dish.